Ok, this wasn't healthy, but is was soooo good! We happened to have all the ingredients (leftovers from Thanksgiving) like panko bread crumbs and shredded coconut. Anyone else love it when you actually have all the ingredients for the recipe??
Emily and I loved the Chicken and I will definitely make it again.
Emily and I loved the Chicken and I will definitely make it again.
Over the weekend I had made Onion Rings for Emily. Since I had the oil out, I decided to deep fry the Chicken instead of baking it and it was great!
Both the fries and the chicken are from the Our Best Bites recipe book
(but they can be found on the website as well).
(but they can be found on the website as well).
Click Here for the Oven Steak Fries
Or just Read Below (Click on Read More at the bottom to see the whole thing):
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
then dip in egg…
And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
My kiddos think these are giant chicken nuggets so they dip them in ranch dressing (of course! Whatdon’t they dip in ranch?) or ketchup. My hubby and I like them in sweet and sour sauce. At some point I’ll add a dipping sauce to this recipe, but I haven’t perfected it yet!
Or just Read Below (Click on Read More at the bottom to see the whole thing):
Crispy Coconut Chicken Fingers
Recipe by Our Best Bites
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it’s about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour…
then dip in egg…
And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
My kiddos think these are giant chicken nuggets so they dip them in ranch dressing (of course! Whatdon’t they dip in ranch?) or ketchup. My hubby and I like them in sweet and sour sauce. At some point I’ll add a dipping sauce to this recipe, but I haven’t perfected it yet!
Every time I make these I fantasize about putting them on this salad, in place of the Spicy Honey Chicken. I’m thinking that might be a great combo. Let me know if any of you try it. But they also make great appetizers or party food. Gotta love crunchy breaded chicken you can eat with your hands!
Oven Steak Fries
4 medium Russet potatoes, washed
2 Tbsp. olive oil
For Orignal Recipe Fries (just call yourself The Colonel), you’ll also need…
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
For Garlic Pepper Fries, you’ll need, in addition to the olive oil and potatoes…
1/2 tsp. freshly-ground black pepper
2 1/4 tsp. garlic salt
1/4 tsp. parsley
Preheat oven to 400. Mix desired spices in a medium bowl. Add olive oil and combine well.
Cut potatoes into 8 wedges each.
Cut potatoes into 8 wedges each.
Add potato wedges to seasonings and toss to coat.
Lightly crumple some aluminum foil and place on a baking sheet. Spray with cooking spray and then arrange potato wedges on foil. This makes cleanup easy because your potatoes won’t stick and it will also ensures they’re cooked evenly.
Bake at 400 for about 40 minutes. Serve with ketchup, fry sauce, Ranch dressing, honey mustard…the sky’s the limit here!
2 comments:
I recently made the chicken and loved it, too! So good. I liked that I didn't have to deep fry it. The coconut was a great flavor in it.
Wow, mouth-watering!!!!I love to eat coconut . . .entree and dessert. Bonus meal :)
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